Whey Protein

Whey protein is one of the two major proteins found in milk and is one of the most biologically complete proteins available. Due to whey protein's complete and balanced amino acid profile, it is considered to be the best option for use in protein supplements, and can help build and repair muscle tissue that has been damaged during exercise.

Whey protein makes up 20% of the total protein found in milk and is characterised by its relatively fast digestion rate. Most whey protein is produced as a by-product of the cheese manufacturing, by which the whey is the liquid that remains after the solid components of the milk have separated and been removed. The liquid that remains contains all of the soluble components of milk which includes lactose and some fats along with the whey itself.

The liquid whey is typically 30% protein at this point and can be spray dried to go into the food supply or can be filtered further to remove the remaining carbs and fats. These filtration processes pas the liquid whey through fine membranes that can produce a grade of whey protein that is over 90% protein and almost completely free from fats and carbs. The grades that range from 30% to 80% protein are called whey concentrates and the grades from 90% protein and above are referred to as whey isolates. Whey protein can also be hydrolysed which is a process by which the whey protein is pre-digested by a combination of enzymes which break the whole proteins into smaller fragments called peptide chains. These are digested even more quickly that the whole whey proteins and are becoming popular in supplements designed for specific recovery purposes. Generally speaking, the grades used in sports nutrition products range from the 50% protein whey concentrates up to the 90+% isolates.

Different dietary requirements may call for different grades of whey protein, but all are inherently fast digesting making them best suited to use upon waking and around workouts as these are the times at which the body requires a fast supply of protein.